Irish Soda Bread
- 4 cups All-purpose flour, plus extra for currants
- 4 tbsps Sugar
- 1 tsp Baking soda
- 1 1/2 tsps Kosher salt
- 4 tbsp Unsalted butter, diced
- 1 3/4 cups Buttermilk
- 1 Extra-large egg
- 1 tsp Orange zest
- 1 cup Dried currants
- Preheat oven to 375F.
- Line a sheet pan with parchment paper and set aside.
- Place the flour, sugar, baking soda and salt in the bowl of an electric mixer with the paddle attachment.
- Add the butter to the bowl and mix on low speed until the butter is evenly distributed.
- In a separate bowl, lightly beat together the buttermilk, egg and orange zest.
- Turn the mixer on low and slowly add the buttermilk mixture to the flour.
- Mix the currants with 1 tbsp of flour. Gently fold them into the dough, it will be very wet.
- Place the dough onto a well-floured surface and knead it a few times, shaping it into a round loaf.
- Place the loaf on the sheet pan and gently cut an X into the top of the bread with a serrated knife.
- Bake for 45-55 minutes, until a toothpick comes out clean. Move to a rack to cool.
- Serve warm or at room temperature with butter.
Recipe adapted from FoodNetwork.com